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Cranberry Ginger Chocolate Cookies

| Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

These cranberry ginger chocolate cookies are the perfect balance of sweet, spicy and indulgent. Studded with tart cranberries, warming ginger and little bursts of chocolate, they have a wonderful chewy texture when lightly baked or can be baked longer for a crispier biscuit. Made with wholesome ingredients like almond meal and oats, they feel a…

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Double Chocolate Cookies (grain-free)

| After School Snacks, Baked Sweets, Members only

These double chocolate cookies are rich, fudgy and completely grain-free, making them the perfect treat when you want something indulgent but still nourishing. Made with almond meal, cacao and dark chocolate, they’re simple to whip up and are naturally sweetened with maple or rice malt syrup. Whether you enjoy them soft and chewy or bake…

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Choc Almond Chunk Cookies

| Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

These Choc Almond Chunk Cookies are one of the best cookie combos ever (according to my family). They are loaded with oats, coconut, almonds and choc chips, so extremely satisfying and look great too. Having almonds, these may not be suitable for a lunchbox – if not, these are a perfect cookie to have in…

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Cookie Monsters

| Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

These ‘Cookie Monsters’ cookies are really nourishing, very chocolatey and an easy to make lunchbox treat. You’ll be asking “Who stole the cookie from the cookie jar?” These cookies featured in my very popular ebook ‘Well Nourished Lunchbox’ and they are coming here to the Family Membership as a special bonus and to make adding…

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Apricot Coconut Cookies

| Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

Enjoy in the beautiful flavours of our easy-to-make Apricot Coconut Cookies. These scrumptious treats are not only delicious but also packed with wholesome ingredients. Perfect as a post-school snack or a lunchbox surprise for kids (if nuts allowed or make the variation), these cookies are sure to become a favourite in your household. Health benefits…

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Afghan Cookies

| Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

Afghan Cookies are definitely nostalgic for me. They were often my nominated treat on the rare occasion we went to a cafe. This gluten-free recipe takes me back and enjoying them definitely feels somewhat special. They are surprisingly quick and easy to make and all kinds of delicious. Health benefits This amazing recipe offers a…

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Hot Cross Cookies

| After School Snacks, Baked Sweets

These easy-to-make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids. They have all of the flavours of Easter hot cross buns, but in a grain-free cookie instead. Using almond meal may mean these can’t be taken to school (maybe make the Hot Cross Buffins instead!), but these are perfect any other time! I love the spices any time of yea,r and the crosses can be swapped for drizzles, swirls, or smiley faces!

Health benefits

Rich in healthy fats and plant protein from almond meal, these cookies are also full of fibre and minerals that support satiety and steady energy. The spices including cinnamon and mixed spice, offer antioxidant and anti-inflammatory benefits, while the dark chocolate and cacao nibs bring mood-boosting flavonoids. A nourishing, balanced treat made from real ingredients.

Ingredients

You’ll need almond meal, coconut oil, your choice of natural sweetener (rice malt syrup, honey or maple syrup), cinnamon, mixed spice, vanilla, dark chocolate chips or cacao nibs, and a little true arrowroot or tapioca flour. The optional dark chocolate drizzle adds a lovely finishing touch.

How to make these Hot Cross Cookies

Preheat the oven to 150°C (fan-forced). In a large mixing bowl, combine all the ingredients except the chocolate in a bowl or food processor until just mixed. Roll tablespoons of cookie dough with wet hands and flatten slightly on a lined baking tray. Bake for 15 minutes until lightly golden. Cool completely before drizzling or piping melted chocolate crosses on top. Let the chocolate set before storing.

Serving suggestions and how to store

Enjoy these cookies with a cup of tea, pack them in lunchboxes, or wrap them up for a thoughtful homemade gift. They’ll keep well in an airtight container in the fridge for up to a week, or freeze for longer storage.

Vary these Hot Cross Cookies to suit your dietary needs

For a low-fructose version, use cacao nibs instead of chocolate chips. To make them coconut-free, replace coconut oil with macadamia oil. For a vegan or dairy-free version, use dairy-free or vegan chocolate.

These easy to make Hot Cross Cookies are a super delicious and protein rich Easter treat to make with the kids.
Print Recipe
4.50 from 2 votes

Hot Cross Cookies

These easy to make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Snack
Servings: 14 cookies
Author: Georgia Harding

Ingredients

  • 55 g coconut oil (¼ cup), melted if solid
  • 85 g rice malt syrup, honey or maple syrup (¼ cup), approx
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 tsp vanilla – powder, extract or essence
  • 2 tbsp dark chocolate chips – or cacao nibs
  • 2 tbsp currants
  • 150 g almond meal (1¼ cups, firmly packed)
  • 2 tbsp arrowroot or tapioca starch
  • 50 g dark chocolate
Metric – US Customary

Instructions

  • Preheat your oven to 150℃/300°F (fan-forced). It’s preferable to use weight measurements, the recipe will need less adjusting if you do so.
  • In a mixing bowl or food processor, combine all of the ingredients except the chocolate until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.
  • The mixture should be thick and sticky, but add more almond meal if you can't handle the dough.
  • Roll tablespoons of the mix in wet hands and place them onto a tray lined with baking paper.
  • Flatten slightly and bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.
  • Allow to cool fully. They will firm up as they cool.
  • Once completely cool, melt the chocolate and pipe to form a cross. Allow the chocolate to set completely (you may need to refrigerate if the weather is warm) before storing.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Low-fructose

Use the cacao nibs.

Coconut-free

Replace the coconut oil with macadamia nut oil.

Vegan and dairy-free

Use vegan chocolate.

Home made piping bag

I use recycled snap lock bags to pipe chocolate. Simply snip the corner of the bag, fill with melted chocolate and pipe the crosses working quickly. 
 
 
 
 

Let me know what you thought of these delicious Hot Cross Cookies in the comments below…

Double Choc Macadamia Sourdough Cookies

| After School Snacks, Baked Sweets, Sourdough Baking

These Double Choc Macadamia Sourdough Cookies are a great way to use up leftover sourdough starter and a great way to reduce waste in the kitchen. I like to add some discard for extra fudgy deliciousness.  Of course, you can still make these rich, chocolatey cookies without the discard and they will still be a tasty treat.

Health benefits

The sourdough discard adds beneficial wild yeasts and lactic acid, which can make the cookies easier to digest. Macadamias contribute heart-healthy monounsaturated fats and minerals such as magnesium and manganese, while dark chocolate delivers antioxidants and a gentle boost of mood-lifting compounds.

Ingredients

This recipe combines simple pantry staples, including spelt flour, butter, egg, cacao powder, dark chocolate and macadamias, with the addition of sourdough discard for a beautiful texture and flavour. Coconut sugar and a touch of rice-malt syrup or honey keep these cookies naturally sweet without refined sugar.

How to make these Double Choc Macadamia Sourdough Cookies

Start by mixing all the wet ingredients and dry ingredients in a bowl until a soft dough forms. Roll the dough into balls, flatten slightly on a lined tray, and bake until set around the edges but still soft in the centre. The result is a batch of gorgeously rich cookies with chunks of melted dark chocolate and buttery roasted nuts in every bite.

Serving suggestions and how to store

These cookies are delicious straight from the oven, slightly warm with melted chocolate pockets, or cooled and crisped up for a firmer texture. Store them in an airtight container in the pantry for up to a week. You can also freeze the dough balls and bake from frozen for a freshly baked cookie any time.

Vary these Choc Macadamia Sourdough Cookies to suit your dietary needs

For dairy-free or vegan, replace the butter with coconut oil and the egg with a chia egg. For nut-free, use sunflower seeds instead of macadamias, and for gluten-free, swap the spelt for a gluten-free flour mix. No sourdough discard? Simply substitute 25 g extra flour and 25 ml water.

For more sourdough discard recipes, click HERE.

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Print Recipe
4.75 from 4 votes

Double Choc Macadamia Sourdough Cookies

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Snack
Servings: 20 cookies
Author: Well Nourished Team

Ingredients

  • 200 g white spelt flour (approx. 2 cups)
  • ½ tsp baking powder
  • 75 g coconut sugar or rapadura (approx. ⅓ cup + 1 tbsp)
  • 2 tbsp rice malt syrup, honey or maple syrup
  • ¼ tsp sea salt
  • 45 g cacao powder – or good quality cocoa powder (⅓ cup)
  • 60 g 70% dark chocolate – roughly chopped
  • 60 g macadamia nuts – roughly chopped (½ cup)
  • 125 g butter – softened
  • 1 egg/s
  • 50 g sourdough discard – leftover (¼ cup)
Metric – US Customary

Instructions

  • Pre-heat the oven to 175°C/347°F (fan-forced). Line two baking trays with baking paper.
  • Add all ingredients into the bowl of the electric mixer (or a large mixing bowl if you are mixing by hand).
  • Mix on low speed for approximately 1 minute or until the mixture comes together to form cookie dough.
  • Scoop approximately a tablespoon of cookie dough into your hand and roll into a ball. Place on the lined baking tray and continue until all the dough is used up.
  • Press the balls down using the palm of your hand to flatten them.
  • Bake the cookies for 10-12 minutes. Allow the cookies to cool on the tray for five minutes before transferring them to a cooling rack to cool completely.

Store

  • The cookies can be stored in an airtight container in the pantry for up to a week.

Notes

No Sourdough Discard

If you do not have any sourdough discard, you can replace it with 25g of extra spelt flour and 25 ml water.

Other Nuts

Walnuts can be used in place of macadamias and are just as delicious

Dairy-free & Vegan

For a vegan or dairy free version of these cookies, omit the butter and the egg and instead, add 100g of melted coconut oil and one chia egg. To make a chia egg, mix 1 tablespoon of chia seeds with 2 tablespoons of water and allow to sit until it becomes a gel, approximately 5 minutes. When mixing, if your cookie dough seems too dry, simply add 1-2 tablespoons of water.
 
 
 
 

These deliciously fudgy cookies are my favourite, let me know in the comments below if you loved them too!

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Chocolate Macadamia Anzac Biscuits

| After School Snacks, Baked Sweets, Holidays & Entertaining

This year to mark Anzac day, I thought I’d share this ‘Next-level Anzac’ (thanks Nikki Fisher for the name suggestion). They are still packed full of goodness (with variations to suit those with food intolerance). But there’s something about adding macadamias and a chocolate drizzle that feels very indulgent! I present to you my Chocolate Macadamia Anzac Biscuits – three of my favourite flavours jammed into one delicious bikkie.

I’m obliged to post a warning – stopping at one may be tough!

Health benefits

By using wholemeal spelt flour and rolled oats, these biscuits offer more fibre and nutrients than standard versions. The addition of macadamia nuts provides healthy fats, while using rice malt syrup or honey cuts back on processed sugars. Plus, the homemade chocolate drizzle is free from artificial ingredients found in many store-bought toppings.

Ingredients

This recipe uses a combination of wholesome ingredients including oats, spelt flour, macadamias, and dark chocolate. You can swap in almond meal for a gluten-free version or adjust the sweeteners depending on your preferences, making it as versatile as it is delicious.

How to make chocolate macadamia Anzac biscuits

Start by melting the butter and sweetener of choice in a large pot, then add bicarb and mix well. Stir in the dry ingredients, and roll the mixture into balls and flatten slightly. Bake until golden, and while they cool, melt the chocolate and coconut oil to drizzle on top. For a shortcut, you can place a square of chocolate directly on the biscuits before baking. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve these biscuits as an afternoon treat or pack them in lunchboxes for a homemade snack. Store in an airtight container, and they freeze well for up to a month, making them perfect for batch baking.

Vary these chocolate macadamia Anzac biscuits to suit your needs

For gluten-free, swap oats for quinoa flakes and spelt for almond meal. To make them dairy-free, use coconut oil instead of butter, and opt for a dairy-free chocolate drizzle. Vegans can stick with rice malt syrup and choose dairy-free chocolate to enjoy this indulgent biscuit.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Chocolate Macadamia Anzacs - These are the ultimate Anzac Biscuit - a nourishing, low-sugar treat that tastes incredible. The recipe includes a regular and Thermomix method and there are lots of allergy/ intolerance friendly options too. The whole family are going to just love these delicious bikkies.
Print Recipe
4.79 from 23 votes

Chocolate Macadamia Anzac Biscuits

These chocolate macadamia Anzac biscuits are a twist on the classic Aussie favourite, combining the buttery, chewy goodness of traditional Anzacs with crunchy macadamias and a rich dark chocolate drizzle. Perfect with a cuppa or as a sweet treat, these bikkies will be a hit with the whole family.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Servings: 12 biscuits
Author: Georgia Harding

Ingredients

  • 100 g butter
  • 85 g rice malt syrup or honey (¼ cup)
  • ½ tsp bicarbonate of soda
  • 2 tbsp coconut sugar or rapadura (this is optional if you need extra sweetness)
  • 120 g wholemeal spelt flour (1 cup approx.) or almond meal
  • 50 g desiccated coconut (½ cup approx.)
  • 115 g rolled oats (1¼ cup approx.) see gluten-free below
  • 60 g macadamia nuts (½ cup) chopped

Chocolate drizzle

  • 50 g dark chocolate -broken into pieces
  • 1 tbsp coconut oil

Instructions

  • Preheat the oven to 180℃/350℉ (fan-forced)and line a large biscuit tray with baking paper.
  • In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
  • Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
  • With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. If the mixture feels a little dry, add a tablespoon of water to bring it together. 
  • Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).
  • The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
  • Whilst they are baking, melt the chocolate by bringing a small pot of water to the boil. Place the chocolate and coconut oil in a bowl and sit over the hot water, mixing until the chocolate is melted.
  • If you're feeling lazy, you can break the chocolate on top of the biscuit before cooking (not as pretty, but yum none the less).
  • When they are cooked, cool the bikkies on the tray (they will harden as they cool) and then drizzle over the melted chocolate. 

Thermomix Method

  • Melt the butter and syrup/honey, 1 minute, temp. 90, speed 3.
  • Add the bicarb and mix 10 seconds, speed 3.
  • Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
  • For the chocolate drizzle, you can grate the chocolate (20 sec, speed 5), add the oil and melt 1 min, temp 50, speed 3.
  • Roll and bake as per above method.

Store

  • These should be stored in an airtight container and they can also be frozen. 

Notes

Gluten and grain-free

Replace the oats with quinoa flakes and spelt flour with almond meal. You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls.

Dairy-free

Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). They will also toughen as they cool (which is nice for a crunchy biscuit). Choose a dairy free chocolate or raw chocolate for the drizzle.

Coconut-free

Replace the coconut with a heaped tablespoon of almond meal or more spelt.

Fructose friendly

Choose rice malt syrup as your sweetener and omit the rapadura/ coconut sugar. Use 90% dark chocolate for the drizzle (or make your own raw chocolate).

Vegan

Chose rice malt syrup as your sweetener and the dairy-free variation.

Nut-free

This Anzac Biscuit recipe is divine, nourishing and nut-free. Perfect for the school lunchbox too. My ebook The Well Nourished Lunchbox is 100% nut-free and is full of inspo, click HERE to find out more.
 
 
 
 

I'd love to hear what you think of these - they are my families new favourite treat. Post a comment below and better still 'rate' this recipe so more people decide to make it too.

Rich Chocolate Tarts

| Holidays & Entertaining, Desserts

I can’t quite believe I’m writing this but it’s that time of year – Christmas is fast approaching so I thought it time to roll out a few festive delights, starting with these delicious, easy to whip-up Rich Chocolate Tarts. Who doesn’t love a rich chocolate tart?!

This is a great make-ahead dessert for Christmas day as you can prepare all the components in advance and then assemble just prior to serving. The buckwheat flour makes for a really simple, biscuity pastry crust. I love to use it in gluten-free baking because it is such a cost effective flour. I hope you love it!

Health benefits

This dessert is packed with wholesome ingredients, including buckwheat flour, a gluten-free alternative rich in fibre and nutrients. The cashew cream provides healthy fats, while cacao is a great source of antioxidants. Sweetened naturally with rice malt syrup or maple syrup, these tarts offer a refined sugar-free option.

Ingredients

This recipe includes ingredients such as raw cashews, coconut water, maple syrup or rice malt syrup, and cacao powder, which come together to create a creamy, smooth filling. The chocolate pastry is made with buckwheat flour, butter, coconut sugar, and cacao powder, resulting in a rich, gluten-free base. Fresh fruit like berries or cherries adds a fresh flavour to balance the richness of the chocolate.

How to make these healthy chocolate tarts

To make these tarts, start by preparing the chocolate cashew cream. Blend the soaked cashews with cacao powder, coconut water, and a natural sweetener until smooth and creamy, then set the mixture aside in a bowl. For the pastry, combine buckwheat flour, butter, coconut sugar, and cacao powder to form a dough. After chilling the dough, roll it out and bake it in tart tins. Once the pastry has cooled, assemble the tarts by filling the shells with the chocolate cashew cream. Finish by garnishing with fruit and shaved dark chocolate (optional).

Serving suggestions and how to store

Serve these tarts chilled, garnished with fresh fruit (my favourites are fresh raspberries, blueberries, strawberries and cherries) and shaved dark chocolate (optional). Store them in an airtight container in the fridge for up to two days. Any leftover pastry dough can be refrigerated or frozen for future use.

Vary rich chocolate tarts to suit your dietary needs

This recipe can be adapted to suit different dietary preferences. For a nut-free version of the chocolate filling, replace the cashew cream with whipped cream, crème fraîche, or coconut yoghurt. For a vegan option, use maple syrup as the sweetener, replace the egg with a chia egg, and substitute the butter in the pastry with coconut oil. If you’re short on time, you can use pre-made chocolate shortcrust pastry and fill it with the chocolate cashew cream, crème fraîche or coconut yoghurt for a quick and easy version.

This adaptable dessert is perfect for a variety of dietary needs, ensuring everyone can enjoy this decadent treat!\

For more easy to make, delicious healthy dessert recipes, click HERE.

These Rich Chocolate Tarts are a great make-ahead healthy dessert, perfect for any special occasion or treat!
Print Recipe
4.75 from 8 votes

Rich Chocolate Tarts

A delicious, yet nourishing dessert that is sure to impress the crowds. Remember to allow soaking time for the cashews. 
Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Course: Dessert
Servings: 8
Author: Georgia Harding

Ingredients

Chocolate Cashew Cream

  • 125 g raw cashew nuts (approx. 1 cup) soaked 3-4 hours, or overnight
  • 60 ml coconut water (¼ cup)
  • 85 g rice malt syrup or maple syrup (¼ cup)
  • 2-3 tbsp cacao powder (unsweetened Dutch process or raw)

Chocolate Pastry

  • 280 g buckwheat flour
  • 125 g butter room temperature
  • 80-100 g coconut sugar or rapadura (approx. ½ cup)
  • 2 tbsp cacao powder (unsweetened Dutch process or raw)
  • 1 egg/s

Fruit

  • 1 cup/s fruit -of your choice. I love fresh berries or cherries (think Black-forest flavours)
Metric - US Customary

Instructions

Chocolate Cashew cream

  • Start with the cashew cream. It can be made a day or so ahead, up to you. Soak the cashews for 3-4 hours or overnight. Drain and rinse.
  • To make the chocolate cream, blend the soaked cashews in a powerful food processor or high speed blender until a coarse texture. If using a Thermomix 20 seconds speed 4.
  • Add the rest of the ingredients and blend again until a silky smooth cream is formed. If using a Thermomix 30 seconds, speed 4-5 (you may need to scrape the sides once or twice).
  • Set it aside until you're ready to serve.

Chocolate Pastry

  • Pre-heat your oven to 180℃ (fan forced) and grease one large or four small springform tart tins.
  • In a food processor, combine the butter and buckwheat flour until a crumb like texture forms. If using a Thermomix 20 seconds, speed 4.
  • Add in the remaining ingredients and mix until the dough forms a disc. If using a Thermomix 30-40 seconds, speed 4. As you mix it it should come together.
  • Wrap the dough in baking paper and pop in the fridge for 1 hour.
  • Cut the dough in half (you have enough for two large tarts or 8 small tarts - see tip below). Any leftover dough can be refrigerated or frozen until needed.
  • Roll the dough to about 5mm thickness. It's important to work quickly, especially in a hot kitchen - as the dough softens, it's harder to work with. Cut the pastry to suit the tin you are using. You may need to bring the pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing the dough into the tin with your fingers.
  • Any leftover you can cut into shapes to decorate or just enjoy as biscuits.
  • Cover the tarts with a sheet of baking paper and weight it to blind bake the shells.
  • Cook for just 7 minutes for a small tart, 10 for a larger one. Remove from the oven and cool in the tins for a few minutes, then, when cool enough to handle, carefully push out of the base and cool completely on a wire wrack.
  • Keep in an airtight container in the fridge or freezer until ready to serve.

To serve

  • Top the shells with the cashew cream and garnish with fruit and shaved dark chocolate (optional, as pictured).

Tip

  • Individual tarts are most fool proof as the larger tarts can crack when cutting (unless the pastry is cooked perfectly).

Store

  • Store in an airtight container in the fridge.

Notes

Cheats version

Use the Careme Chocolate Shortcrust for the quickest dessert ever! You can even fill the cases with creme fraiche and fresh fruit for an even quicker dessert (if dairy-free is not a concern). 

Nut-free

Fill the cases with whipped cream or creme fraiche or coconut yoghurt (if dairy and nut-free)

Vegan, dairy-free and egg-free options

Choose maple syrup as your sweetener for vegan and replace the egg with chia-egg. Replace the butter in the pastry with coconut oil (this will produce a tougher shell once it cools). 
 
 

I hope you love this dessert. I'd love to hear what you think, feel free to post a comment below. 

Anzac Macadamia Creams

| Baked Sweets

These Anzac Macadamia Creams put a deliciously nutty twist on the classic Anzac biscuit. Nostalgic yet fresh, they pair the crunch of golden Anzacs with a smooth, naturally sweetened macadamia cream for an irresistible bite.

I came up with them when I wanted an Anzac-inspired dessert for special guests but didn’t have time for anything fussy. The result was these quick, easy sandwich biscuits – and they certainly didn’t disappoint. Best of all, you can make them ahead of time, so you’re free to enjoy the company (and the compliments) instead of being stuck in the kitchen once the party starts.

Health benefits

Macadamias are rich in healthy fats and provide a creamy texture without needing dairy, while my nourishing Anzac biscuits offer the goodness of oats and seeds. This recipe uses rice malt syrup, honey, or pure maple syrup for wholefood sweetness.

Ingredients

This recipe requires a batch of Anzac biscuits, toasted macadamia nuts, and a touch of vanilla and natural sweetener to create the cream filling. Here’s the recipe for my Nourishing Anzacs – these are nut-free. You can also use these Chocolate, Macadamia Anzacs for an extra decadent dessert.

How to make Macadamia Anzac biscuits

While your Anzac biscuits are baking, prepare the macadamia cream by processing the toasted macadamia nuts until they form a smooth paste, then adding sweetener and vanilla extract. Once the biscuits have cooled, spread or pipe the macadamia cream onto one biscuit and sandwich with another.

Serving suggestions and how to store

Serve these Anzac Macadamia Creams as an afternoon treat or dessert. They’re best stored in the fridge until you’re ready to enjoy them, keeping the cream nice and firm.

Vary these Anzac macadamia creams to suit your needs

For a chocolatey twist reminiscent of Kingston Creams, try adding a tablespoon of cacao to the macadamia cream. For a fruity variation, mix in some smashed berries for a burst of flavour.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

After an Anzac inspired dessert, then these Anzac Macadamia Creams are a easy to make dessert or a special treat that you can prepare ahead.
Print Recipe
5 from 4 votes

Anzac Macadamia Creams

These are a decadent twist on an Anzac biscuit - a delicious dessert for your Anzac day commemorations.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Servings: 6 biscuits

Ingredients

  • 1 batch of Anzac Biscuits *recipes linked above
  • 200 g macadamia nuts (1½ cups) toasted
  • 1 tbsp rice malt syrup, honey or maple syrup
  • ½ tsp vanilla -powder, extract or essence

Instructions

  • While the biscuits are cooking, make your macadamia cream. In a food processor or high speed blender, grind your macadamia nuts to a fine crumb. If using a Thermomix 5 secs, speed 5.
  • Add the sweetener and vanilla and process until it becomes a paste. If using a Thermomix, mix 5 seconds, speed 6.
  • Spread between the cooled Anzacs and sandwich with another on top. You can also pipe the cream on top of each biscuit if you'd prefer.

Store

  • Store in the fridge until ready to serve.

Notes

Chocolate cream

Add a tablespoon of cacao to the macadamia cream for a biscuit reminiscent of Kingston Creams.

Berry nice

Mix in some smashed berries - yum!
 

I'd love for you to post a comment to let me know how you like these divine bikkies.

Pecan Pie Cookies

| After School Snacks, Baked Sweets, Holidays & Entertaining

I’ve always loved Pecan Pie, but now days, I find it way to sweet; one mouthful and I’m well and truly done. So craving the flavour without the sweetness, I thought I’d come up with a less sugary alternative. These Pecan Pie Cookies are a delicious twist on the classic dessert, combining the rich flavours of pecan pie with the convenience of a cookie. Perfect for satisfying your sweet tooth, these cookies are a hit at gatherings or just for enjoying with your afternoon tea. Plus, they’re easy to whip up and will leave your kitchen smelling heavenly!

PS – I plan to bake a few batches to pop in pretty jars for Christmas presents, they make such a beautiful festive treat.

Health benefits

Packed with wholesome ingredients like almond meal and nut butter, these pecan pie cookies offer healthy fats and protein to keep you satisfied. Almond meal is a great source of vitamin E and magnesium, while pecans provide antioxidants and healthy fats, making these cookies a delicious treat.

Ingredients

For the base, you’ll need almond meal, macadamia nut oil, rice malt syrup or honey, vanilla extract and water to help bind everything together. The filling is where the magic happens, with roasted pecans, nut butter, rice malt syrup or maple syrup, and warm spices like cinnamon and cloves. Don’t forget the extra pecans for topping!

How to make Pecan Cookies

Start by preheating your oven and lining a baking tray with parchment paper. Mix the base ingredients until they form a sticky dough, then roll into balls and press them down to create an indentation. For the filling, combine the nut butter, syrups, and spices, then spoon it into each cookie’s centere before topping with a pecan. Bake until golden brown, cool, and enjoy!

Serving suggestions and how to store

These cookies are perfect for serving at parties, alongside your favorite tea or coffee, or as a sweet treat anytime. Store them in an airtight container in the fridge to keep them fresh, or freeze them for up to three months for a delightful snack later on.

Vary these pecan pie cookies to suit

If you’re looking for a fructose-friendly and vegan option, simply swap the sweetener for rice malt syrup. Unfortunately, if you have nut allergies, this recipe won’t work for you, but we do have lots of other nut-free recipe on the website.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more easy to make, heathy sweet treats, click HERE.

These delicious Pecan Pie Cookies are a healthy alternative to super sweet pecan pie. Gluten-free, grain-free, dairy-free and egg-free
Print Recipe
5 from 6 votes

Pecan Pie Cookies

All of the flavours of a Pecan Pie in a cookie. It's easy to make, gluten, grain and refined sugar free. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Snack
Servings: 12 cookies

Ingredients

Base

  • 150 g almond meal (1¼ firmly packed cups) 
  • 55 g macadamia nut oil (¼ cup) 
  • 85 g rice malt syrup or honey (¼ cup)
  • 1 tsp vanilla -powder, extract or essence
  • 1 tbsp water (very important to keep them from spreading)

Filling

  • 10-15 pecan nuts (about 2 heaped tbsp), roasted and roughly chopped
  • 1 tbsp nut butter (I used cashew nut butter)
  • 3 tbsp rice malt syrup or maple syrup
  • 1 tsp ground cinnamon
  • Pinch ground cloves
  • 15 pecan nuts -extra to top each cookie

Instructions

  • Preheat your oven to 150℃/ 300℉ (fan-forced). Line a baking tray with safe baking paper (I love 'If You Care' brand).
  • In a bowl or food processor, mix the ingredients for the base until well combined. If you have a Thermomix mix 10 seconds, speed 4. You should have a sticky, slightly oily dough that you can roll into balls. If not, add more almond meal, tablespoon by tablespoon.
  • With damp hands, roll the dough into small balls (a bit smaller than a ping pong ball), place on your lined baking tray and press the middle with your thumb to make an indented centre.
  • Now make the filling by mixing the ingredients together until well combined.
  • Place about half a teaspoon onto each cookie, top with a whole pecan nut and bake for 15 minutes or until golden brown.
  • If you'd like to caramelise the top, sprinkle with a little coconut sugar before baking.
  • Allow to cool (they will firm up as they cool) and store in an airtight container.

Store

  • Airtight in the fridge and can be frozen for up to 3 months.

Notes

Fructose friendly and vegan

Choose rice malt syrup as your sweetener.

Nut-free

This is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.
 
 

I'd love to hear how you enjoy these delicious biscuits. Post a comment or rate this recipe below.

Two Ingredient Coconut Cookies

| Healthy Lunchbox, Baked Sweets

These two-ingredient cookies are a simple and delicious treat that combines the natural sweetness of ripe bananas with toasted coconut. Perfect for a quick snack or a healthier dessert, they’re easy to whip up with just two pantry staples! Plus, they’re gluten-free and dairy-free, making them suitable for various dietary preferences. Enjoy these cookies as is, or get creative by turning them into yummy ice cream sandwiches!

Health benefits

These cookies are a fantastic source of natural energy, thanks to the fiber in shredded coconut and the natural sugars in bananas. They also provide healthy fats and nutrients, making them a guilt-free snack option that satisfies your sweet tooth.

Ingredients

The only two ingredients you need for these cookies are shredded coconut and a ripe banana. The more ripe the banana the more concentrated its natural sugars are. This makes them especially perfect for baking. Simple, wholesome, and delicious!

How to make Two Ingredient Coconut Cookies

To make these easy cookies, start by preheating your oven to 180°C (350°F) and lining a baking tray with baking paper. Toast the shredded coconut in a pan over medium heat until it’s lightly browned. Then, blend the toasted coconut with the ripe banana until it forms a fine mixture. Shape it into discs and bake until golden, which usually takes about 25 minutes.

Serving suggestions and how to store

These cookies are best enjoyed fresh but can be stored in the fridge for up to 3 days or frozen for a month. If they become soft, simply pop them in the freezer to crisp up!

Vary this to suit your dietary needs

You can also add a pinch of cinnamon or a dash of vanilla extract for extra flavor. If you’re looking for added protein, consider mixing in a scoop of your favourite protein powder!

The lovely Stace, from A Healthy Mum has been so generous to share a fabulous recipe from her ebook ‘A Healthy Lunchbox.’ The simple things in life are often the best. Made with just two ingredients, these cookies are a perfect balance of good fats and natural sugars. Combined, the result is something very delicious.

Two ingredient coconut cookie
Print Recipe
4.63 from 8 votes

Two Ingredient Coconut Cookies

Two Ingredients in these super simple cookies - need I say more?
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Snack
Servings: 6 cookies

Ingredients

  • 75 g shredded coconut (¾ cup)
  • 1 banana/s -must be ripe

Instructions

  • Preheat your oven to 180°C/350℉ (fan forced) and line a baking tray with a sheet of baking paper. Toast the coconut in a pan over a medium heat until it is lightly browned.
  • Add the banana to a blender with the toasted coconut. Pulse until the mixture comes together and the coconut is fine.
  • Shape the mixture into discs and space apart evenly on the baking tray. If the mixture is runny, spoon it onto the tray. Bake the cookies until golden (approximately 25 minutes).

Serving Suggestion

  • These cookies are delicious served as is or for something extra special, use them to make healthy ice cream sandwiches. If they go soft, pop them in the freezer and they will crisp up nicely.

Store

  • In the fridge for 3 days or freezer for 1 month

Notes

 

I'd love to hear how you like these simple snacks - post a comment below.

Healthy Chocolate Cookie (Oreos, Mint Slice or Tiny Teddies)

| Healthy Lunchbox, Baked Sweets

This Healthy Chocolate Cookie recipe can form the base for a healthy version of an Oreo, Mint Slice or you can even use it to make Tiny Teddies (you’ll just need to source a tiny teddy cookie cutter). It is a great, additive-free option for kids that are accustomed to a sweet treat in their lunch box and it’s very quick and simple to make. They can also be frozen in an airtight container and popped straight into the lunch box. These make great party treats too.

Health benefits

Packed with wholemeal spelt flour and unsweetened cacao powder, these cookies are a source of fibre and antioxidants. Using natural sweeteners like rice malt or maple syrup reduces refined sugar intake, making these cookies a healthier alternative to traditional options.

Ingredients

To create this yummy healthy chocolate cookie recipe you’ll need wholemeal spelt flour, cacao powder, bicarbonate of soda, a pinch of sea salt, vanilla extract, coconut oil or macadamia nut oil, milk and rice malt or maple syrup.

How to make Healthy Chocolate Cookie (Oreos, Mint Slice or Tiny Teddies)

Start by preheating your oven to 150℃/300°F (fan forced). In a mixing bowl, combine the flour, cacao powder (or unsweetened cocoa), bicarbonate of soda, and salt. In a blender, mix the vanilla, oil, milk, and syrup until smooth. Combine the wet and dry ingredients until a cookie dough forms. Roll the dough into a ball, wrap it in baking paper and refrigerate for 30-60 minutes. Once chilled, roll out the dough between two sheets of baking paper, cut into shapes, and bake for 10 minutes. Work quickly with cutting the dough, if it’s warm in your kitchen you may need to return it to the fridge to remove cut shapes onto your baking sheet (tray) to bake. Allow the cookies to cool completely before adding a delicious filling or enjoying them as is. The number of cookies you get form one batch of dough will depend on the size and shape you cut.

Time saving tip

I must admit I was relieved when my kids got older and didn’t want me to cut ‘shapes’ anymore- especially the very tiny teddies (those little cookie cutters give me nightmares ha ha)! So these days I roll the dough into logs and wrap it in baking paper. Then I simply slice cookies and bake – this saves a LOT of time rolling then cutting the dough.

Serving suggestions and how to store

These cookies are perfect on their own or filled with a creamy centre to turn them into a healthy Oreo cookie! Store them in an airtight container in the fridge for freshness, or freeze them for later enjoyment. They can be eaten or packed from frozen in lunchboxes. You can also freeze the uncooked dough to bake fresh. I tend to double this recipe and bake one batch and freeze the dough for another day.

Vary this Healthy Chocolate Cookie recipe to suit

For a gluten or grain-free option, substitute with your favourite gluten-free flour (I like buckwheat flour). To make these cookies dairy-free or vegan, simply use non-dairy milk and choose rice malt or maple syrup as your sweetener. For a nut-free version, stick to coconut oil or melted butter, and if you’re looking to cut out cacao, carob powder works great as an alternative. You can also get creative with fillings, like adding mint essence for a refreshing minty twist!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

This healthy chocolate cookie recipe can be used to make healthy versions of oreos, mint slice and tiny teddies. Gluten & dairy-free options.
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4.94 from 15 votes

Healthy Chocolate cookie recipe (aka Oreos, Mint Slice or Tiny Teddies)

These Healthy Chocolate Cookies are a delicious twist on classic treats like Oreos, Mint Slice, or Tiny Teddies. Perfect for satisfying your sweet tooth, these cookies are simple to make and a hit with both kids and adults!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Snack
Servings: 20 Biscuits

Ingredients

  • 120 g wholemeal spelt flour (1 cup) see gluten-free below
  • 30 g cacao powder (¼ cup) unsweetened Dutch process or raw
  • ¼ tsp bicarbonate of soda
  • Pinch sea salt
  • 1 tsp vanilla -powder, extract or essence
  • 50 g coconut oil (¼ cup) or macadamia nut oil
  • 30 ml milk (of choice) (2 tablespoons)
  • 85 g rice malt syrup or maple syrup (¼ cup) the maple syrup will produce a sweeter cookie

Instructions

  • Preheat your oven to 150℃/300°F (fan forced).
  • In a mixing bowl, combine the flour, cacao powder, bicarbonate of soda and salt. 
  • In a blender or food processor, mix the vanilla, oil, milk and syrup until well combined. If using a Thermomix, blend 30 seconds, speed 4.
  • Add the wet to the dry ingredients and mix together until dough forms. If using a Thermomix mix 30 seconds, speed 4 or until combined. 
  • Roll into a ball, wrap in cling wrap or baking paper and refrigerate for 30-60 minutes.
  • Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick.  Cut rounds or shapes with a cookie cutter.
  • Alternatively, roll the dough into a log, wrap in baking paper and refrigerate for 30-60 minutes. Then slice to make round cookies (they may not be perfectly round but they will still taste good).
  • Place the cookies on a lined or greased baking tray and bake for 10 minutes.
  • Leave on the tray until completely cooled and add a filling (see instructions below) or eat as they are.  Either way, they are really good!

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Gluten or grain-free

Substitute your preferred gluten or grain-free flour.

Dairy-free

Choose a non-dairy milk. I love coconut milk.

Vegan

Choose rice malt or maple syrup as your sweetener. Choose a non-dairy milk. 

Low-fructose

Use rice malt syrup as your sweetener.

Nut-free

Choose coconut oil as your fat (you can also replace with melted butter if you prefer).

Cacao-free

You can sub the cacao with carob powder.

Make a cream centre:

Cream centre (aka Oreo)
Mix ¼ cup of creamed coconut* (also called coconut butter)  - warmed to make it easier to mix, with 1 teaspoon of vanilla essence, 2 tablespoons of the milk of your choice and 2 tablespoons of rice malt syrup or maple syrup until well combined to a creamy paste. A food processor or a bit of muscle is required to combine it.
* Creamed coconut (also called coconut butter) is NOT the same as coconut cream. It is a thick paste (like a nut butter). If you have a Thermomix you can make your own by milling desiccated coconut until a creamy butter is formed (much like making nut butter from nuts).  
Minty (aka Mint slice)
Add 1 teaspoon of mint essence to the cream centre recipe for a delicious mint centre.
To fill...
To begin with, make sure your cookies are cold (or even frozen). Place ½ teaspoon of cream to a cookie and push down another to squash the cream across the base. Store in the fridge or freezer.

 

Is this a recipe you'll try? Love to receive your comments or you can rate this recipe below.

Lemon Macadamia Cookie

| After School Snacks, Baked Sweets

This Lemon Macadamia Cookie recipe is a delicious, healthier alternative to any store-bought cookie, perfect for a quick snack or treat. The combination of zesty lemon and rich macadamia nut oil gives these cookies a burst of flavour and a light, chewy texture. They’re easy to make and naturally gluten-free, dairy-free, grain-free, egg-free and low fructose making them a great option for everyone.

This recipe is a personal favourite – they are so quick to make and taste just divine. However a warning is appropriate…you will not stop at one (at least I can’t)!

Health benefits

Well, firstly almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The macadamia nut oil is a very stable, primarily monounsaturated fat with an impressive fatty acid and mineral profile.  It adds a delicious, buttery flavour to the mix too. Lemon zest is a concentrated source of vitamins, minerals, antimicrobial and antioxidant compounds.

Ingredients

The blend of almond flour (meal), macadamia nut oil, vanilla extract and a touch of lemon juice and zest creates a delightful balance of nutty and zesty flavours. You can choose between rice malt syrup, honey, or maple syrup as your sweetener, adjusting it to suit your preferred level of sweetness.

How to make Lemon Macadamia Cookie

Line a baking sheet (tray) with baking paper (parchment paper). Then simply combine all ingredients in a large bowl or food processor, form the cookie dough into balls, flatten and cook until golden brown. These cookies have a super short prep time (just 10 minutes) and are perfect for when you’re craving something homemade but don’t want to spend hours in the kitchen. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These refined sugar free cookies are best enjoyed fresh out of the oven (once cooled a little as they firm up as they cool down) but store beautifully in the fridge or freezer, making them a great make-ahead option. Enjoy them with a cuppa or as a sweet treat in lunchboxes or after school.

Vary Lemon Macadamia Cookies to suit

This Lemon Macadamia Cookie recipe is already gluten-free and dairy-free. For a low-fructose option, use brown rice syrup as your sweetener. Vegans can easily substitute with rice malt or maple syrup to keep the recipe plant-based. Adjust the sweetness to your taste for a cookie everyone can enjoy.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

This lemon macadamia cookie recipe is so quick to make and taste divine. They are gluten-free, dairy-free, grain-free and fructose free. Try stop at one!
Print Recipe
5 from 3 votes

Lemon Macadamia Cookie

This Lemon Macadamia cookie recipe is gluten-free and dairy free and are just so delicious. They are easy to make and also freeze really well too. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Servings: 12 cookies

Ingredients

  • 150 g almond meal (1¼ firmly packed cups) 
  • 55 g macadamia or coconut oil (¼ cups) - melted
  • 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
  • 1 tsp vanilla -powder, extract or essence
  • 1 lemon/s -finely grated zest of whole lemon plus 1 tbsp juice (very important or they will spread)
  • 12 macadamia nuts (optional) to finish

Instructions

  • Preheat your oven to 150℃/300°F (fan-forced).
  • In a mixing bowl or food processor, combine all of the ingredients above until well combined (if using a Thermomix, mix 5-10 seconds, speed 5).
  • If the dough feels too moist or oily, add more almond meal until it is thick and comes together easily.
  • Roll tablespoons of the mix with wet hands or just drop blobs onto a tray lined with baking paper.
  • Flatten with and top with a macadamia nut.
  • Bake for 15 minutes or until just starting to brown lightly on top. 
  • Allow to cool on the tray (they will firm up as they cool). Enjoy!

Store

  • Airtight in the fridge or freezer.

Notes

Low-fructose

Choose brown rice syrup as your sweetener.

Vegan

Choose rice malt or maple syrup as your sweetener.

Nut-free

Sorry, this is not the recipe for you (but there are plenty of nut-free options on the website). For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.

 

 

What do you think of these beauties? I'd love your feedback in the comments below! 

Hazelnut Chai Spice Cookies

| After School Snacks, Baked Sweets

These Hazelnut Chai Spice Cookies are the perfect blend of warm, cozy spices and nutty goodness. They’re a simple, wholesome treat you can whip up in no time, making them a great snack or treat option. With flavours of cinnamon, cardamom, and ginger, these cookies are ideal for the colder months or whenever you crave something warming.

They are also gluten-free, dairy-free, grain-free, egg-free and low fructose. They only take minutes to make and are the perfect after school snack or weekend treat for the kids.

Health benefits

Made with hazelnut meal and natural sweeteners, these cookies offer a nutrient-dense alternative to traditional treats. The hazelnuts are a rich source of protein, essential fats, and fibre. They also contain antioxidants and many minerals. The coconut oil is so very nourishing. The cinnamon stabilises blood sugar levels for a sustained release of energy. The ginger and cardamon are warming spices that support digestion.

Ingredients

You’ll need hazelnut meal, coconut oil, rice malt syrup or honey, vanilla extract, cinnamon, cardamom, ground ginger, and a bit of tea or water to bring it all together. This mix creates a rich, spiced flavour profile with a chewy texture.

How to make Hazelnut Chai Spice Cookies

In a medium bowl or food processor, combine all the ingredients until well mixed. Roll tablespoons of the mixture into balls and place them on a baking sheet (tray) lined with baking paper (parchment paper). Flatten each one with a fork and sprinkle a little extra cinnamon on top if you like. Bake at 150℃ for around 15 minutes until golden. They firm up as they cool.

Serving suggestions and how to store

These cookies are best enjoyed fresh out of the oven (once cooled) but can be stored in an airtight container in the fridge or freezer. They make a great addition to your afternoon tea or as a sweet treat any time of day.

Vary these Hazelnut Chai Spice Cookies to suit your needs

To make these Hazelnut Chai Spice Cookies low-fructose, opt for brown rice syrup instead of honey. For a vegan option, choose rice malt or maple syrup as your sweetener. You can even throw in some cacao nibs or dark chocolate for a chai-spiced chocolate twist! No hazelnut meal? Almond flour or meal works just as well.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Hazelnut Chai Cookie
Print Recipe
5 from 5 votes

Hazelnut Chai Spice Cookies

The chai and hazelnut flavours in this Hazelnut Chai Spice Cookies are a match made in heaven. They are easy to make and really delicious!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Servings: 12 cookies

Ingredients

  • 150 g hazelnut meal (1¼ firmly packed cups)
  • 55 g coconut oil (¼ cups) melted if solid
  • 85 g rice malt syrup or honey (¼ cup approx.)
  • 1 tsp vanilla -powder, extract or essence
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tbsp tea -or water (this is important or they will spread)

Instructions

  • Preheat your oven to 150℃/300°F (fan-forced).
  • In a mixing bowl or food processor, combine all of the ingredients above until well combined (if you have a Thermomix mix 5-10 seconds, speed 5).
  • Roll tablespoons of the mix in your hands and place them onto a tray lined with baking paper (parchment paper).
  • Flatten with the back of the fork. Sprinkle a little extra cinnamon on top (optional).
  • Bake for 15 minutes or until starting to brown on top.

Store

  • In an airtight container in the fridge or freezer.

Notes

Low-fructose

Use the brown rice syrup, not honey.

Vegan

Choose rice malt or maple syrup as your sweetener.

Choc-Chip Chai

Add cacao nibs or a piece of dark chocolate. SO yum!

No hazelnut meal?

You can use almond meal instead.

Coconut-free

Replace with macadamia nut oil.
 

I love these cookies, I hope you do to? As always I'd love your feedback. Please post a comment or rate this recipe below.

The Easiest, Most Nourishing Choc Chip Cookie Ever

| After School Snacks, Baked Sweets

These Healthy Chocolate Chip Cookies are my idea of the perfect treat. They suits most dietary leanings and take minutes to make, which is always a bonus. I think it’s the ultimate and easiest healthy chocolate-chip cookie recipe ever!

Truth be known, baking is not my forte. Mind you neither was photography until I put my mind to it and found I really enjoyed it…and there lies the issue. I LOVE cooking, but because I prefer to freestyle in the kitchen rather than follow a formula, baking and I sometimes don’t see eye to eye. I baked a lot as a child (with my nan), but not much as a young adult so I was a bit out of practice by the time I had kids. Luckily my kids are very forgiving…I think they are just happy for something with a little sweetness, even if it doesn’t look overly appealing!

Anyway, one rainy Queensland summer, I find myself out of eggs and craving a little deliciousness. With a cakey treat ruled out, I fluked these delights. These beauties (which took a few attempts to perfect) are the best and my kids love them for an after-school snack or weekend treat.

The best thing about this grain-free, healthy cookie recipe is that if you do manage to stop at one or two and wait a while, you will find yourself satisfyingly full. These nourishing choc chip cookies are one of my personal favourites to make for my kids lunchboxes. They are a perfect blend of chewy goodness and the texture is just like a store bought one (only better!). The flavours melt together in your mouth and the little bursts of chocolate really give you that feel good, treat feeling.

PS- they can be frozen (which will save you eating them all in one hit).

Health benefits

Are the cookies healthy? Well, firstly almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The coconut oil, by now, you will know how I love this. You can find out more about its amazing health benefits here. If you add cacao nibs or dark chocolate, prepare for a magnesium boost and an antioxidant hit that rivals green tea. These cookies really do bring together nutritious ingredients like almond meal and cacao nibs, making them a great option for a more mindful treat. 

Ingredients

For these chocolate chip cookies you’ll need almond meal as the base, along with coconut oil, rice malt syrup or honey (or even maple syrup) and a touch of vanilla extract. For that classic choc chip flavour, cacao nibs or dark chocolate chips are the stars of the show. Don’t forget a splash of water to help hold it all together!

How to make Healthy Choc Chip Cookies

The method for these Healthy Chocolate Chip Cookies is so simple where you just fold your dry ingredients into the wet ingredients until fully combined. There is both a traditional method using a large mixing bowl or if you have a Thermomix (or food processor) you can save time and utensils by following along with those instructions. Using baking paper ensures your cookies don’t stick to the sheet pan when cooking and the bake time is so quick, only 15 minutes!

Vary the Healthy Choc Chip Cookies to suit your dietary needs

There are so many variations to suit dietary needs with these healthy chocolate chip cookies. The recipe is already gluten-free as is, but you can also make it dairy-free with the use of cacao nibs and removing the choc chips. As mentioned before, the low fructose option is made by the use of rice malt syrup and cacao nibs. You can replace the coconut oil with macadamia oil for the coconut-free version. It can even be made completely vegan by using rice malt syrup to sweeten and just the cacao nibs! For the almond free version, you simply replace the almond meal with hazelnut meal which will make it into a delicious nutella choc-chip cookie.

Serving suggestions and how to store

These Healthy Choc Chip Cookies are perfect with a cup of tea or as a snack anytime. Store them in an airtight container in the fridge or freezer to keep them fresh—they’ll stay crisp and delicious for days or freeze for up to 3 months.

For more delicious, healthy and easy to make wholefood treats, click HERE.

 
Nourishing chic chip cookies made with wholesome ingredients—easy, healthy, and delicious.
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4.76 from 53 votes

The easiest, most nourishing choc chip cookie ever

These choc chip cookies are the ultimate combination of easy and nourishing! With just a few simple ingredients, you can whip up a batch of cookies that are not only delicious but packed with wholesome goodness. Perfect for a sweet treat any time of day.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Servings: 10 cookies

Ingredients

  • 150 g almond meal (1¼ firmly packed cups)
  • 55 g coconut oil (¼ cup) melted if solid
  • 50-85 g rice malt syrup or honey (¼ cup approx.) taste the batter and alter the sweetness to taste
  • 1 tsp vanilla -powder, extract or essence
  • 2 tbsp cacao nibs -or dark chocolate chips, or both
  • 1 tbsp water (must be added or they go flat)

Instructions

  • Preheat your oven to 150 ℃/300°F (fan-forced). It's preferable to use weight measurements, the recipe will need less adjusting if you do so.
  • In a mixing bowl or food processor, combine all of the ingredients above until just combined.
  • If using a Thermomix, mix 5 seconds, speed 4.
  • Scrape the sides to incorporate the bits around the edge. 
  • **The mixture should be thick and sticky (like in the video below so if it feels very wet, it's important to add more almond meal).
  • Roll tablespoons of the mix in your (wet) hands and place them onto a tray lined with baking paper.
  • Flatten slightly with the back of the fork. The cookies above have cacao nibs through them (I put a little piece of Green and Blacks 85% chocolate on top in this pic too).
  • Bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.
  • Allow to cool fully. They will firm up as they cool.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Dairy-free

Just use cacao nibs and leave out the choc chips.

Low-fructose

Use the brown rice syrup and cacao nibs.

Coconut-free

Replace the coconut oil with macadamia nut oil.

Vegan

Choose rice malt syrup to sweeten and cacao nibs as choc-chips. 

Almond-free (aka Nutella choc-chip cookie)

Replace the almond meal with hazelnut meal.

Nut-free

This is not the recipe for you. This Spelt Chocolate Chip Cookie is incredible and nut-free. 
For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.
 

What do you think of this recipe? Please let me know if you've tried it by leaving a comment and rating below.

Get your kids in the kitchen cooking and with these video instructions, even little ones can follow along.

Nourishing Anzac Biscuit
 | Healthy Lunchbox, After School Snacks, Baked Sweets
This healthy Anzac Biscuit recipe is a wholesome twist on the Aussie classic, packed with nutrient-dense ingredients that still offer the familiar, comforting taste. They’re easy to make, perfect for snacks or lunchboxes, and a great way to sneak in extra nutrition without compromising on flavour.
Health benefits
This Nourishing Anzac Biscuit recipe combines wholesome ingredients that offer numerous health benefits. The butter provides healthy fats essential for energy and nutrient absorption. Wholemeal spelt flour adds fibre and essential nutrients, supporting digestive health. Desiccated coconut and mixed seeds, such as sunflower, flax, and pumpkin seeds, offer a rich source of healthy fats, protein, and antioxidants. Rolled oats support the nervous system and provide soluble fibre for sustained energy. Ground cinnamon helps regulate blood sugar levels by improving insulin sensitivity and enhancing glucose metabolism. Together, these ingredients create a balanced, nutrient-dense biscuit that satisfies cravings while supporting overall well-being. 
Ingredients
The combination of oats, shredded coconut, butter and your choice of honey, rice malt maple syrup forms the base of these biscuits (instead of refined golden syrup). While additional ingredients like seeds and nuts are included for extra crunch and nourishment. Each ingredient plays a part in making this treat not only tasty but also more nutritious compared to the traditional version.
How to make this healthy Anzac biscuit recipe
Simply mix the dry ingredients in one bowl and the wet ingredients in another. Combine them, roll the dough into small balls, and bake until golden. The biscuits will have a lovely chewy texture with a hint of crunch on the outside, making them the perfect healthy indulgence.
Make sure they’re sweet enough
I recommend that you taste the uncooked batter to see if you think it is sweet enough before baking. If not, add the extra rapadura or brown sugar, dried fruit or even cacao nibs. You want to keep the sugar content as low as possible, but you also want your kids to like them enough to enjoy eating these delicious, nourishing treats.
Time-saving Tip
I use a lot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly because seeds are so amazingly nutritious. For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters. So instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren’t a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container (a jar is good).
Serving suggestions and how to store
Serve these biscuits with a cup of tea or as an on-the-go snack. They’re great in lunchboxes or stored in an airtight container for up to a week. You can also freeze them cooked or freeze the dough and bake fresh batches whenever the craving hits!
This healthy Anzac biscuit recipe is a great postpartum snack
This nourishing Anzac biscuit recipe is especially beneficial for postpartum mums, offering a mix of nutrients that support recovery, energy, and overall well-being. The rolled oats are rich in fibre and slow-releasing carbohydrates, providing sustained energy to help combat postpartum fatigue. Oats are also known to support milk production in breastfeeding mothers. The healthy fats from butter, seeds, and coconut contribute to hormone balance and brain health, which are crucial during the postpartum period. The inclusion of mixed seeds and wholemeal spelt flour adds protein, essential fatty acids, and important minerals like magnesium and zinc, which support tissue repair and immune function. Cinnamon helps regulate blood sugar levels, offering a steady energy supply without sharp spikes. Altogether, these biscuits provide a comforting, nutrient-dense snack that supports the unique needs of new mums. 
Vary this healthy Anzac biscuit recipe to suit 
Check out the variations below the main recipe for tips on how to adapt this oatmeal cookie to your specific dietary needs. To make these gluten-free, simply swap the oats for certified gluten-free oats. For a nut-free version, omit the nuts and replace them with extra seeds. You can also replace butter with coconut oil to make these dairy-free, keeping them suitable for various dietary preferences.
For more delicious, healthy and easy to make wholefood treats, click HERE.
Healthy Anzac biscuits made with oats, coconut, and maple syrup—crunchy and nourishing treat.
  Print Recipe 
4.69 from 48 votes
Nourishing Anzac biscuit
A delicious, quick and super nourishing take on the classic. This is one of the most popular sweet treats here at Well Nourished!
Prep Time15 minutes 
Cook Time20 minutes 
Total Time35 minutes 
Course: Snack
Servings: 15 biscuits
Ingredients
  • 100 g butter
  • 85 g rice malt syrup or honey (¼ cup) 
  • 1 tsp bicarbonate of soda
  • 30 g coconut sugar or rapadura (¼ cup) this is optional if you need extra sweetness
  • 60 g wholemeal spelt flour (½ cup) 
  • 50 g desiccated coconut (½ cup) 
  • 115 g rolled oats (1¼ cup) see gluten-free below
  • 70 g mixed seeds (½ cup) ground (such as sunflower seeds, flax seeds and pepitas) or use LSA (using LSA means it is no longer nut free) or almond meal
  • 30 g sesame seeds (¼ cup) 
  • 1 tsp ground cinnamon
Optional extras
  • 1 tbsp dried fruit
  • 1 tsp dulse flakes
  • 1-2 tsp ground ginger
  • 1 tbsp cacao nibs
Instructions
  • Pre-heat the oven to 180℃/350°F (fan forced) and line a large biscuit tray with baking paper.
  • In a large pot, gently heat the butter and honey or rice syrup until melted (over a low heat). Remove from the heat. Add the bicarbonate of soda and mix very well.  
  • Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together. If it feels a bit dry, add a tiny bit of water to bring them together. 
  • With wet hands squeeze the mixture into approximately golf sized balls, press between your palms to flatten slightly and place well apart on the baking tray (they spread).
  • Bake until golden (approximately 10-20 minutes).
  • The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
  • Cool, undisturbed on the tray (they will harden as they cool).
Thermomix Method
  • First, grind your seeds, 10 seconds, speed 8. Set aside.
  • Now melt your butter and syrup/honey, 1 minute, temp. 90, speed 3.
  • Add the bicarb and mix 10 seconds, speed 3.
  • Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
  • Roll and bake as per above method.
Store
  • Store in an airtight container in the fridge or freezer.
Notes
Gluten and grain-free
 Replace the oats with quinoa flakes (or millet flakes or rice flakes) and spelt flour with buckwheat or a gluten-free flour. You may have to adjust the amounts so that the mixture is sticky and moist but able to be squeezed into balls (with wet hands). Just keep adding more rolled grain and gluten-free flour until it feels right.
Dairy-free
 Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour). You may need to adjust the oil quantities slightly so the dough holds together. 
Vegan
 Choose the dairy-free variation and rice malt syrup as your sweetener.
Coconut-free
 Replace the coconut with more ground seeds.
Sesame-free
 Replace the sesame seeds with sunflower seeds.
Fructose friendly
 Choose rice malt syrup as your sweetener and omit the rapadura.
Make an Anzac slice
 Press this mixture firmly into a small slice tin lined with baking paper. Allow to cool fully and chill in the fridge before slicing (to get a crumb free slice).
Chocolate chip Anzacs
 If I know I have fussy guests for morning tea, I often press a piece of dark chocolate onto the top of the flattened biscuit dough. This usually gets fuss pots over the line!
  
  
I love to receive feedback - post yours in the comments below. Do you have an ANZAC day family tradition?
 "I have made your nourishing Anzacs several times now and my grandmother wants me to write out the recipe for her...she's 87 and has been baking for over seven decades, so I think that's a huge compliment!"  Rachael, QLD